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mexican beef and zucchini in a pan

One Pan Mexican Beef Saute

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Dave Cohen
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, one pan dinner
  • Cuisine: Paleo


Veggie packed mexican beef skillet that comes together in no time! 


  • 2 lb ground beef, I used grass-fed
  • 8 oz white mushrooms, thinly sliced 
  • 1 large zucchini, cut in half lengthwise then sliced into half moon pieces
  • 1 green pepper, cut into slices
  • 1/2 small sweet onion, cut into slices
  • 1 cup salsa of your choice (I used a medium heat one)
  • Garlic Powder
  • Salt + Pepper


  1. Heat up a 12 inch pan on medium-high heat.  Once hot, add in a drizzle of avocado oil then add in the onion and green pepper.  Season with a nice sprinkle of Salt and Pepper and cook for 7-9 minutes tossing often. Remove from pan once cooked.
  2. Add in another drizzle of oil and throw in the ground beef and brown. Add in 1 tsp of salt and a nice sprinkle of pepper. Remove from pan once browned and remove the fat in the pan leaving about a tbsp in the pan.
  3. Add in the zucchini and mushrooms and season with a sprinkle of garlic powder, salt, and pepper. Saute for 5-7 minutes. 
  4. Now add the beef, onion, and pepper back to the pan and give it a nice toss. Add in the salsa and mix up. Reduce heat to a simmer and let the flavors come together for a few minutes then enjoy!